Vietnamese Lemongrass Chicken Salad with Fresh Herbs

Spring is here and summer is just around the corner — a bright, flavorful grilled chicken salad is exactly what you want on the table. This Lemongrass Chicken Salad is ideal for a simple weeknight dinner, a light lunch, or an outdoor meal when friends and family gather. The grilled chicken is fragrant, slightly sweet, and savory from the lemongrass marinade, and the Nuoc Cham–style dressing brings the whole salad together with bright, balanced acidity and gentle heat.

The chicken is versatile: serve it over a bed of lettuce, wrap it in rice paper for fresh spring rolls, tuck it into tortillas for a Vietnamese-inspired taco, or simply enjoy it sliced on its own. The combination of herbs, crisp vegetables, and the tangy, slightly sweet dressing makes this dish appealing to adults and kids alike.

Lemongrass Chicken Salad Overview

The hallmark of this recipe is the lemongrass-marinated chicken paired with a Nuoc Cham-inspired dressing. Nuoc Cham is a classic Vietnamese condiment made from fish sauce, lime juice, garlic, chilies, sugar, and vinegar; it provides salty, sour, sweet, and spicy notes that enhance fresh ingredients. This version is adjusted to be Paleo-friendly while retaining the signature balance of flavors. The dressing stores well in the refrigerator and can be used for dipping, drizzling over rice noodles, or dressing other salads.

Lemongrass Chicken Salad Recipe

For the Chicken Marinade

• 8 boneless, skinless chicken thighs
• 2 tbsp avocado oil
• 1 tbsp fish sauce
• 2 tbsp coconut aminos
• 1 stalk lemongrass (outer layers removed, pale stalk smashed and chopped)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Zest of 1/2 lime
• 1 tbsp coconut palm sugar (omit for Whole30)
• Kosher salt, to taste
• Black pepper, to taste

For the Nuoc Cham–Inspired Dressing

• 1/4 cup freshly squeezed lime juice
• 2 tbsp rice vinegar
• 1/3 cup fish sauce
• 2/3 cup water
• 3 tbsp coconut palm sugar
• 1–3 bird’s eye chiles, very thinly sliced (1 for mild, 3 for hot)
• 2 cloves garlic, minced

For the Salad

• 6 cups chopped green leaf or romaine lettuce (about 1 head)
• 1/2 cup matchstick carrots
• 1/2 English cucumber, very thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves (regular basil is fine)
• 1 Fresno chile, thinly sliced (jalapeño is an acceptable substitute)

Instructions

1. In a large bowl or zip-top bag, combine the chicken, avocado oil, fish sauce, coconut aminos, garlic, ginger, lime zest, coconut sugar, kosher salt, and black pepper.
2. Prepare the lemongrass by peeling away tough outer layers until you reach the pale core. Using the flat side of a knife or a mallet, firmly smash the lemongrass to release its oils, then cut it into 1/2-inch pieces. Add the smashed lemongrass to the bowl with the chicken and toss to coat.
3. Allow the chicken to marinate at room temperature for 30 minutes if cooking soon, or refrigerate covered for up to 24 hours to develop more flavor.
4. While the chicken marinates, whisk together the dressing ingredients in a small bowl until the sugar dissolves. Taste and adjust heat or sweetness as needed. The dressing will keep in the refrigerator for several weeks; flavors often improve after a day.
5. Combine the lettuce, carrots, cucumber, and green onions in a large bowl and set aside.
6. Preheat a grill or grill pan over medium-high heat. Oil the grates or pan. Remove the chicken from the marinade, shaking off excess and discarding any pieces of lemongrass that stick to the meat.
7. Grill the chicken until cooked through, about 5 minutes per side depending on thickness. Transfer to a cutting board, tent with foil, and let rest 5–10 minutes before slicing.
8. Slice the chicken and assemble: arrange the lettuce and vegetables on plates, top with sliced chicken, scatter fresh herbs and sliced chiles, and spoon the dressing over each salad just before serving.
9. Enjoy immediately. Leftovers keep well; store dressing separately to prevent wilting.

Notes and Tips

• Marinating longer (up to 24 hours) intensifies the lemongrass and savory flavors, but 30 minutes at room temperature still yields excellent results.
• If you don’t have lemongrass, use extra lime zest and a touch of citrus-forward aromatics, but note the recipe will differ from the original flavor profile.
• To use this chicken in other dishes: slice for spring rolls, add to rice noodle bowls, or serve in warm tortillas for a fusion taco.
• The Nuoc Cham–style dressing is multipurpose: use it as a dip for fresh spring rolls, a topping for grilled vegetables, or a quick sauce for noodles.
• Adjust chiles to personal heat preference and remove seeds for milder spice.

Author: Alex Snodgrass

Source: The Defined Dish (recipe adapted here in clear, concise form)

For More Recipe Ideas:

• Spicy Miso Chicken Salad
• Whole30 Chicken Lettuce Cups
• Thai Basil Chicken Lettuce Cups